Tobi Fox, Cal Fernie and Miles Ryan use the term “culinary events” rather than “catering” to describe what they do at Arlo Communal. Based in Sydney, they host private events that bring to life concepts focussed on eating and drinking together. Arlo is about creating artful, intimate dining experiences that encourage openness and social interaction. But good food and wine remains at the heart of it.
10 ingredients you always have in your fridge?
Butter, parmesan, creme fraiche, anchovies, tomato paste, olives, fennel, eggs, marmalade, aioli.
What is your most memorable dining experience?
I (Cal) had just arrived in NYC with a friend and had a booking at Altro Paradiso. We sat, still overcoming the weariness from the flight. We ordered the classics; cacio e pepe, salads, the burger and the panna cotta. Everything was so delicious that it felt cathartic.
What influenced your love of food?
I didn’t grow up with cooking in my family. Good food was this gap in my life that made me gravitate towards food that was prepared with finesse and love, and to dine in restaurants.
Who is the best cook you know?
The most influential cook I know is Trisha Greentree, who I worked under at Fratelli Paradiso in Sydney. Her nurturing and intuitive cooking style for me is the best way to create good food.
Recipe for Farinata with Sage & Anchovies
This is a dish that is incredibly versatile and one to have in your locker in the kitchen. A farinata is an Italian pancake made from chickpea flour. I (Tobi) learnt to make it in the kitchen at 10 William – it’s just something that I want to eat always. Super crispy, super satisfying, super tasty. You can eat it for breakfast, lunch or dinner. It’s the perfect food.
Ingredients (Makes 2-4 farinata)
FARINATA
- 340ml water
- 113g chickpea flour, sifted
- 2g yeast
- 1⁄2 tsp salt
- 1 stalk rosemary, finely chopped
TOPPING (For one farinata)
- 4 anchovies
- 1 tbsp aioli
- Shaving of parmesan
- 7 sage leaves
- 1 lemon, zested
- Black pepper & flaky salt to finish
AIOLI (Makes 1 cup)
- 2 eggs, whole
- 1 tsp dijon mustard
- 160ml grapeseed oil (or vegetable oil)
- 20ml extra virgin olive oil
- 1 garlic clove
- 1 tsp sherry vinegar
- 1 tsp lemon juice
- Salt to taste
Method
1. Start by whisking the water and yeast in a jug and let sit for 5 minutes to let the yeast activate. Once bubbling, whisk the yeast mixture into the chickpea flour and add the remaining ingredients. Let it sit for another 5 minutes at room temperature.
2. Begin the aioli by placing the eggs, mustard and garlic in a blender and blend on high until complete mixed. Stream in the oils very slowly until a thick mayonnaise is formed. Season with the lemon juice, vinegar and salt. Adjust seasoning if required and loosen with water if it is too thick. Set aside.
3. Fry the sage in a generous amount of olive oil or ghee until crispy. Drain the sage on a paper towel and season lightly with flaky salt.
4. Heat up a 10cm stainless steel or cast-iron pan on the stove top until smoking. Add about 4 tbsp extra virgin olive oil and once it starts to smoke, using a ladle, distribute the farinata batter evenly amongst the surface of the pan. Once the bottom is crispy and golden brown (approx 2 minutes), using a spatula, flip the farinata and cook the other side for 20 seconds.
5. Once cooked through on one side and crispy on the other, place the farinata on a plate to serving.
6. While the farinata is warm, place the toppings of anchovies, followed by a dollop of aioli, a shaving of parmesan, scattered sage leaves, and a dusting of lemon zest, black pepper and flaky salt on top.
Serve warm and enjoy.
To experience RUSSH Home in its entirety, issue two is available on newsstands and online now. Find a stockist near you.
